Gram Flour Flatbread (GF)
Description
These Middle Eastern beauties are so simple to make. You first make a gram flour wrap, then toast it in the oven, just as you would a real tortilla! And it's gluten free. A recipe from the fabulous Ceri Jones http://naturalkitchenadventures.com/
Ingredients
- 65 grammes or third of a cup of packed gram flour (or chick pea flour)
- 85 mililitres water
- pinch salt
- olive oil to fry (and extra for drizzling)
- 1 teaspoon sumac
- 1 teaspoon dried thyme
- 1 teaspoon cumin seeds
Instructions
- 1
First, make up your wrap batter: Whisk together your flour with water and a pinch of salt. Cover and leave to sit at room temperature for at least 1 hour, or ideally overnight.
- 2
Pre-heat oven to 180C.
- 3
Find a 20cm / 9 inch pan and warm a teaspoon of olive oil in the pan on a medium heat, swirling it round to make sure it is covering all of the pan.- 4
Pour in the batter whilst holding the pan off the heat and swirl it round so that it is evenly spread in a circle across the pan.- 5
Return to the heat and cook for 2 - 3 minutes, or until the bottom starts to colour, there is no raw mixture on the top and bubbles have started to appear.
- 6
Using a spatula ease the edges and bottom of the wrap away from the pan, then flip over – the wrap should be fairly sturdy, if not, you are flipping too soon.- 7
Cook until browned on the underside, approx 2 mins.- 8
When done slide off on to a lined baking sheet, brush with a tsp of olive oil and sprinkle with the dried thyme, cumin and sumac and cook in the oven for 15 minutes till crispy.- 9
Allow to cool for a few minutes before slicing up into quarters. Will keep in an airtight container for a few days but will soften over time.This recipe and photo is by Made In Hackney cookery teacher Ceri Jones of http://naturalkitchenadventures.com/
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